I once had Pizza Bianca in a fab restaurant in Oslo, Villa Paradiso (our "neighbour" at the time), and I have been wanting to recreate it ever since. I'm not saying that this is the most authentic variation, but my other half and I more or less inhaled this thing in a matter of minutes, so I suppose the recreation was successful :) Have a nice weekend everyone!

Put the yeast, sugar, salt and olive oil into a bowl, stir to dissolve the yeast.Add the durum wheat flour and the plain flour, knead by hand or using a machine for at least 5 minutes. Set aside to prove until doubled in size, about 45 minutes.Preheat oven to 225 C, leave the baking tray in the oven.Dust your working surface with some flour, divide the dough in half and roll both out quite thinly. (You may need more flour here.) Place on a sheet of baking parchment.Spread the ricotta onto the pizzas, and divide the mozzarella slices between the two. Sprinkle over some grated Parmesan, pine nuts, garlic and rosemary.Slide one of the pizzas (on the baking parchment) onto the hot baking tray and put in the oven for about 5-10 minutes. (The time depends on the thickness of your pizza.)Repeat with pizza number 2.Drizzle over some olive oil and sprinkle on some Maldon salt and freshly ground black pepper. Serve straight away.